Carrot Cake

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Carrot Cake

Yield 8-10

Prep time

20 Min

Cook time

40 Min

Inactive time

2 Hour

Total time

3 Hour

Ingredients

Cake

• 335g white sugar
• 335g brown sugar
• 300g all purpose flour
• 1t cinnamon
• .5t nutmeg
• .5t ginger
• 2t baking powder
• 2t baking soda
• 8g kosher salt
• 1C vegetable oil
• 4 eggs, room temp
• 2t vanilla extract
• 450g shredded carrots
• .75c apple sauce

Cream Cheese Frosting

• 16oz cream cheese, room temp
• 12oz butter, room temp
• 1t vanilla
• 640g powdered sugar

Equipment

• Stand mixer or hand mixer
• 2x 9" cake pans

Instructions

Cake

1. Preheat oven to 350. Butter and flour both cake pans
2. In a bowl, shred carrots and set aside
3. In a separate bowl, beat together sugar, oil, eggs, apple sauce and vanilla together using a hand mixer (or stand mixer)
4. Whisk together dry ingredients in another bowl before adding to the wet ingredients. Mix until just combined.
5. Gently fold in shredded carrots to the cake batter and divide between the cake pans. Bake for around 35-40 minutes. Remove from oven and let cool

Frosting & Assembly

1. In a stand mixer bowl, cream together cream cheese and butter. Once combined, add in vanilla and powdered sugar. Mix until smooth.
2. Add a small dab of frosting to the bottom of a cake stand before adding one of the cakes. Add frosting to piping bag with a wide tip and pipe a layer of cream cheese frosting on top of the first cake.
3. Add second cake to the top of the piped frosting. Gently pipe frosting on top and along the sides of the cake. Using a bench scraper, gently smooth out the frosting. Enjoy!

https://www.daddywhocooks.com/recipes/carrot-cake